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Wrap Recipes

a collection of great recipes

Wrap: a food product consisting of meat, lettuce or other traditional sandwich fillings wrapped in a pita or tortilla shell. The wrap is sometimes known as the "summer sandwich" and has gained popularity as a low-carbohydrate alternative to sandwiches made with bread.

Arizona Enchiladas
3 cups beef prepared in the dried style of Carne Seca 1/2 medium onion, minced 8 thin 8- to 10-inch flour tortillas 3 cups Chile Colorado, warmed 3 ounces Monterey jack cheese, grated 3 ounces mild Cheddar cheese, grated Preheat oven to 350°F. Grease a baking dish. In a bowl, combine the beef with the onion. With tongs, dip a tortilla in the chile sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about 6 tablespoons of the beef mixture down the center of it, and roll it up snugly. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chile sauce and sprinkle the cheese over the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce and cheese are bubbly. With a large spatula, serve 2 enchiladas per person.

Asian Chicken Wraps
One 10- or 11-inch flour tortilla 1 large leaf romaine lettuce, crunchy stem removed 1 half-breast teriyaki-grilled chicken or any grilled chicken, shredded 1/3 cup cooked rice 1/4 cup grated carrot 1 green onion, white and 2-inches of green part only, thinly sliced 3 tablespoons Hoisin sauce Soften the tortilla for easy rolling by warming it in a microwave oven on high heat for 10 seconds. Alternatively, place the tortilla in a large nonstick skillet over medium-high heat, cook one side until warm, about 15 seconds, then flip and cook the other side. Line the warmed tortilla with the lettuce leaf. In a small bowl, combine the chicken, rice, carrot, and green onion. Add the Hoisin and toss to mix well. Arrange the chicken in a 2-by-5-inch rectangle on the lower half of the tortilla. Fold in the sides of the tortilla, towards the center, over the filling. Now fold the bottom edge of the tortilla towards the center, up and over the filling, and continue gently rolling to completely wrap the tortilla around the filling. Cover with plastic wrap and it's ready for the lunch box. Refrigerate until ready to eat. If desired, warm the wrap in a microwave oven for 1 to 2 minutes.

Austin Fajitas
Makes 4 servings 1 1/4 to 1 1/2 pounds skirt steak Half can of beer 1/2 cup vegetable oil 1 onion, thinly sliced Juice of 1 lime 1 dried red pepper, crushed 1 clove garlic, pressed Freshly-ground pepper, to taste Make a marinade of all the ingredients and marinate the steak, covered in the refrigerator for about 1 hour. Meanwhile, start a charcoal fire outside. When meat is ready to be cooked, slice it into about 6-inch pieces and grill quickly, turning once, no more than 3 to 4 minutes per side. Cut on the diagonal into thin strips and fold into a warm flour tortilla with sour cream, guacamole and salsa.

BLT and Guacamole Wraps
4 (8-inch) flour tortillas 4 ounces cream cheese 1/2 cup chunky salsa 1 cup shredded iceberg lettuce 12 slices crisply cooked bacon 1/2 cup guacamole Spread each tortilla on one side with some cream cheese. Top with some salsa and shredded lettuce and spread evenly. Place three slices of bacon on each tortilla. Top each with guacamole, roll up and serve.

Buffalo Barbeque Chicken Wraps
1 small over stuffer chicken, cooked and deboned 5 burrito sized flour tortilla wraps 1 bottle barbeque sauce of choice 1 bottle blue cheese dressing of choice 1 head of lettuce, shredded 1 tomato, thinly sliced Hot sauce Pull the chicken into shreds with clean hands and place in a bowl or ziploc bag. Pour 1 bottle of barbeque sauce on top of it. Add ten drops of hot sauce into this and stir. Heat wraps for ten second in microwave. Place lettuce on wrap and two tomato slices. Spoon 1/5 of chicken mixture on top of lettuce and tomato. Cover with blue cheese dressing and fold in the two sides. Fold the unfolded sides so that the two ends meet and tuck one into the other. Cut in half and enjoy!

Brush peppers, squash, and onion with half of the oil. Grill vegetables in a grill basket or on a greased grilling tray on an uncovered grill directly over medium-hot coals for 5 to 8 minutes or until crisp-tender, turning occasionally. Remove vegetables as they are done; set aside and keep warm. Spread one side of a tortilla with some of the ranch dressing. Top with some of the cheese. Spoon about 3/4 cup of the grilled vegetables atop cheese just below center of the wrap. Top vegetables with some snipped cilantro. Fold bottom of tortilla partially over the vegetables. Roll into a cone. Repeat with remaining ingredients. Lightly brush outside of wraps with remaining oil. Grill filled wraps on the rack of an uncovered grill directly over medium-hot coals for 1 to 2 minutes or until tortillas are lightly toasted and cheese begins to melt, turning once.

SERVING TIPS: Add 1 can (4 oz) diced green chilies to the mixture while cooking & spread shredded cheddar cheese over the mixture before wrapping. Sandwich is just as good if using 1 to 1 1/2 LB ground turkey, cook as above. A good way to serve leftover holiday turkey.

Trim fat from meat. In a small bowl stir together chile powder, salt, and pepper. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover; grill about 4 hours or until meat is very tender. Brush onion slices lightly with oil; place on grill rack directly over coals the last 20 minutes of grilling, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan.) Remove meat from grill. Cover with foil and let stand for 30 minutes. Shred pork with two forks. Spread some of the Chipotle Mayonnaise on one side of each tortilla. Top each tortilla with meat, grilled onion slices, and Montery Jack cheese. Tightly roll up each tortilla.

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Chipotle Mayonnaise: In a small bowl stir together 1 cup mayonnaise or salad dressing and 2 to 3 canned chipotle peppers in adobo sauce, drained and finely chopped. Cover and chill until serving time or up to 1 week. Makes 1 cup.

Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5-10 minutes or until heated through. Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired. * Note: Crunchy peanut butter is not recommended for this recipe.

Chorizo Potato Tacos
1 medium-small potato 1 Anaheim or New Mexico chile (or more, to taste) 2 links Mexican chorizo Corn tortillas Shredded Monterey jack cheese Shredded lettuce (optional) Diced fresh tomato (optional) Steam or boil the potato. Roast the chile with an electric broiler or over a flame. Place in a paper sack, seal tightly and put in freezer. In about 5 minutes, remove from freezer and peel the skin from the chile. Remove seeds. Dice flesh. Dice potato large. Place chorizo, potato and chile in microwave-safe bowl. Microwave, stirring occasionally, until chorizo is thoroughly hot. Steam a tortilla. If you don't have a steamer, wrap the tortilla in wet paper towels and microwave. Spoon some chorizo mixture into the warm tortilla. Top with lettuce (optional), cheese and tomatoes (optional). Repeat with remaining three tortillas.

Cincinnati Burritos
Serves 4 This is a great way to use up leftover chili. 1 1/2 cups Cincinnati Chili 4 flour tortillas 1 cup mild Cheddar cheese, grated Heat the chili. Lightly heat the tortillas in a dry skillet. Divide the chili among the 4 tortillas. Sprinkle on the cheese. Roll up into cylinders. Serve warm.

Drain the steak from the marinade. Heat a wok on high, then add the steak, stir-frying until it loses its pink color. Remove from the heat. Cut the pitas in half, and open each pocket. Place some of the steak into each pocket, cover with some of the Monterey jack cheese, if used, and then top with the pepper and mushroom mixture. Serve two halves per person.

Remove steak from grill; let rest 2 to 3 minutes. Season steak with salt and pepper, as desired; carve diagonally into thin slices. To assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and peanuts, if desired.

Fiesta Wraps
1 (11 1/4 ounce) can Campbell's Condensed Fiesta Chili Beef Soup 6 (8-inch) flour tortillas Shredded Cheddar cheese Spoon 2 tablespoons soup (straight from the can) down center of each tortilla. Top with cheese. Fold tortilla around filling. Place seam-side down on microwave-safe plate and microwave on HIGH for 2 minutes or until hot.

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Filo Chicken Packets
3/4 cup chopped green onion 3 tablespoons lemon juice 3/4 cup mayonnaise 3 cloves minced garlic 3/4 teaspoon dry tarragon 2/3 cup melted butter 12 sheets filo dough 6 boneless, skinless chicken breast halves Salt and pepper 2 tablespoons Parmesan cheese Mix onion, mayonnaise, lemon juice, 2 cloves garlic (combine the other clove with butter) and tarragon. Set aside. Place 1 thawed sheet of filo on a board and brush with 2 teaspoons garlic butter. Arrange a second sheet on top and brush with 2 teaspoons garlic butter. Sprinkle chicken with salt and pepper. Spread one side with mayonnaise mixture and turn into one corner of filo dough. Top the other side with more mayonnaise (about 3 tablespoons in all). Wrap and fold chicken in a packet. Place on a baking sheet; brush with garlic butter. Sprinkle with cheese. Bake at 375°F for 20 to 25 minutes until golden. (Can be made ahead and frozen, thaw covered.

Foil Wrapped Apricot Chicken
Serves 4 4 boneless, skinless chicken breast halves (or thighs) 1 teaspoon paprika Salt and pepper 2 tablespoons apricot preserves 1 tablespoon Dijon mustard or horseradish Preheat oven to 400°F. Have ready 4 (12-inch square) pieces of aluminum foil. Place 1 piece of chicken on each piece of foil. Sprinkle each piece of chicken with paprika, salt and pepper. Divide apricot preserves and mustard among the breasts and spread the preserves and mustard around to mix them up on top of the breasts. Fold foil to tightly enclose the chicken. Place in oven and bake for 20 minutes or until chicken is cooked through.

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Friendly Fish in a Sleeping Bag
1 (8 ounce) can Pillsbury refrigerated quick crescent rolls 8 frozen fish sticks, slightly thawed Ripe olives, pimento or green olives Heat oven to 375°F. Unroll dough into two long rectangles; press perforations to seal. Cut each rectangle lengthwise into two strips; cut each strip into two pieces for a total of eight. Place one fish stick lengthwise on each piece of dough and roll up. Firmly press edges to seal. Place on ungreased cookie sheet and bake for 15 to 17 minutes or until golden brown. Decorate with olives, pimento, etc.

Grilled Kielbasa in a Flour Tortilla
1 kielbasa sausage, cut into quarters crosswise and halved lengthwise 4 (7-inch) flour tortillas 1/2 cup salsa or pico de gallo 1/2 cup guacamole 1 1/2 tablespoons chopped fresh cilantro leaves Preheat grill to medium-high. Grill sausage pieces 3 inches from heat for about 5 minutes per side. Meanwhile, wrap the tortillas in foil and warm for a few minutes on outside edge of the grill. To serve, place 2 sausage pieces in the center of a flour tortilla and dollop with 2 tablespoons each of pico de gallo and guacamole. Sprinkle with cilantro, fold in half and serve immediately.

Grilled Veggie Wraps
Makes 4 servings 2 cloves garlic, crushed 2 tablespoons extra-virgin olive oil 6 ounces Portobello mushrooms, sliced 2 Roma tomatoes, sliced lengthwise 4 large flour tortillas 4 ounces mixed salad greens 4 ounces goat cheese, crumbled and at room temperature 4 ounces roasted red bell peppers in water, drained and cut into strips 8 dashes raspberry or white wine vinegar Preheat oven to 400°F. Combine garlic and oil in small bowl. Lightly brush one side of mushroom and tomatoes slices with some of oil mixture. Grill until done, approximately 3 minutes per side for mushrooms and 1 minute per side for tomatoes. Meanwhile, lay tortillas flat and brush top side lightly with remaining oil mixture. Divide and spread greens, goat cheese and roasted pepper strips on lower half of each tortilla. Top each with a quarter of grilled mushroom and tomato slices. Lightly sprinkle vinegar over all and roll the tortillas like you would for a burrito. Place the tortillas on a baking sheet and bake for 5 minutes, until warm. Cut each tortilla roll in half on a diagonal and place on warmed individual plates. Serve immediately.

In a saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese. Simmer, uncovered, for 3-4 minutes or until heated through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.

and seal securely. Transfer calzones to lightly greased baking sheet, placing seam side up to form a "football" shape. Repeat with remaining dough and filling. Set calzones in a warm place to rise, covered with towel, 25 minutes. Bake until lightly browned, about 20 minutes. For Garlic Butter, in a small skillet, heat butter and garlic over low heat until butter is melted and garlic is tender, about 3 minutes. Remove calzones from oven when lightly browned. Brush hot calzones with garlic butter and sprinkle each with 1/2 tablespoon Parmesan cheese (see note). Return to oven until cheese melts, about 2 minutes. Let stand 5 minutes before serving. NOTE: Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350°F until hot, about 20 minutes.

Wooden picks Preheat oven to 350°F. Wrap tortillas in foil and bake for 10 minutes. Spread each tortilla with 1 tablespoon mayonnaise. Lay a lettuce leaf over mayonnaise, top with a slice of ham and a slice of turkey. Roll up and secure with wooden pick. Stuff one end of rolled tortilla with sweet red pepper strips, shredded lettuce, parsley sprigs, and julienned carrots. Attach olives for eyes and the nose and a piece of pepper for the mouth with mayonnaise or honey mustard. Cut an apron shape from the cheese and lay atop tortilla. Add pickles or peppers for shoes and use cheese as a blanket.

On each tortilla, place remaining coleslaw mix in equal portions. Top with equal portions of chicken mixture. Roll tortilla, then slice diagonally through the center; tie with piece of chive. Arrange on bed of cilantro. Serve with Plum Sauce and Sweet and Sour Sauce.

Next, heat a little oil in wok and add chicken. After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes). Remove from wok. After wiping wok clean, pour in sauce and bring to boil. Add cornstarch mixed with water and reduce heat. Simmer until thickened (mixture should be fairly viscous like a gravy). Next, add veggies and chicken to sauce mixture. Stir until these ingredients are well-coated. Lastly, spoon about 2 to 3 tablespoons filling into tortillas that have been wrapped in foil and heated in oven. Wrap tortillas as you would a burrito.

Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips. Roll up tortillas. Secure with toothpicks.

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Peanut Butter and Jelly Burritos
Flour tortillas Peanut butter Jelly Heat a skillet to medium. Lay a flour tortilla in the skillet and spread with peanut butter and jelly. Heat just to warm, then roll up and eat!

Pepperoni Pockets
Pillsbury Crescent Rolls Pepperoni, sliced Provolone or mozzarella cheese, sliced Italian seasoning or Parmesan cheese Marinara Sauce Separate the rolls and flatten them a little. Wrap a slice of pepperoni and a slice of cheese in the middle and roll up as if you were making the rolls as usual. Sprinkle with Italian seasoning or Parmesan cheese. Bake until golden brown, about 8 to 10 minutes. Serve with your favorite marinara sauce for dipping.

Pesto Chicken Wraps
Assemble the wraps the day before to free up time the day of the party. 8 ounces goat cheese 8 ounces cream cheese 1 package 12-inch wraps 16 ounces packaged pesto 1 (4-pound) roasted rotisserie chicken, pulled into 1 1/2-to 1-inch shreds 1 (16-ounce) jar sun-dried tomatoes in oil, drained and cut into thin strips In a food processor, blend the goat cheese and cream cheese until smooth and spreadable. Spread four wraps with the cheese mixture followed by a thin layer of pesto, pulled chicken and a few sun-dried tomatoes. Roll each wrap as tightly as possible into a large cylinder. Wrap with plastic wrap to keep from drying out, and refrigerate at least two hours or overnight. Remove plastic wrap and roll with parchment paper, twisting each end to secure. Cut in half on a diagonal and serve.

Philly Cheese Steak Wraps
Makes 4 wraps 1 1/2 pounds flank steak 1/4 cup soy sauce 1/4 teaspoon cayenne pepper 1 teaspoon cumin 2 tablespoons vegetable oil Montreal Steak Seasoning or coarse salt and black pepper, to taste 3 medium sweet onions, peeled and thinly sliced 6 ounces shredded smoked Cheddar cheese 1/2 cup A1 brand or other steak sauce 4 (12-inch) flour tortillas Pat flank steaks dry with paper towels and place in shallow dish. Combine soy, cayenne, cumin and vegetable oil. Rub mixture into meat, coating both sides evenly. Sprinkle with Montreal Steak Seasoning or coarse salt and black pepper and let stand. Heat nonstick griddle or large nonstick skillet over high heat. When pan is over hot, place meat onto skillet or grill and cook for 5 minutes. Reduce heat to medium-high. Turn steak over and cook 10 to 12 minutes more. Place a loose foil tent over meat to reflect heat and control spattering. Remove meat from pan and let stand. Return pan to heat and add a tablespoon of oil. Add onions and cook 10 minutes or until soft and golden brown. Cover the onions to smother them while they cook. When onions are just about done, add a second skillet to stove and heat the pan over highest setting. Cook tortillas in a dry preheated pan 30 seconds on each side for each tortilla and pile up on a work surface or cutting board. Shred the flank steak meat with a very

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sharp knife by slicing the meat very, very thin, holding your carving knife on an extreme angle and working against the grain across the meat. To assemble, paint a tortilla with steak sauce using a pastry brush. Pile meat, smoked shredded cheese and onions down the center of tortilla. Tuck the top and bottom edges of wrap in and twist the tortilla a quarter turn. Wrap and roll meats up into a burrito shape. Split each wrap in two with a cut across the middle of the wrap.

Ranch Style Breakfast Wrap
1 fried egg Vegetable oil Thinly sliced onion Diced potato Barbecue sauce Sliced scallion Sprinkling of oregano Salt and pepper Flour tortilla Heat oil and fry onions and potatoes. Add salt and pepper to taste. Cook until tender and crispy. When ready, place in a bowl. Add barbecue sauce, scallion and oregano and stir gently to coat all ingredients. Fry the egg. Place the potato mixture on the tortilla, then top with egg. Roll up and enjoy.

Brown ground beef in medium nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add frozen rice mixture and pepper. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until rice and vegetables are tender, stirring occasionally to break apart rice and vegetables. Spoon about 1 cup mixture down center of each warm tortilla. Top with cheese. Fold up bottom of each tortilla; fold in sides. If desired, enclose bottoms of wraps in foil.

Salsa (optional) Place salmon on aluminum foil; drizzle with sesame oil and red pepper flakes. Top with brown sugar, pineapple and almonds. Place a second foil sheet over salmon; fold over and seal edges to form a packet. Place on baking sheet. Bake in preheated 450°F oven 15 minutes or until salmon is opaque in the center. Fill tortillas with lettuce, salmon and cheese; roll up. Serve with salsa, if desired.

Simple Seafood Wrap
Tuna or cooked shrimp Scallion Balsamic vinegar Flour tortilla Grated cheese Place tuna or shrimp down the center of the tortilla. Top with scallion and a drizzle of Balsamic vinegar. Roll up. Sprinkle grated cheese on top. Microwave for approximately 4 minutes or bake in a 325°F oven for 6 minutes, until hot. Serve with salsa on the side.

edges turn light brown or until bottom is browned (about 2 minutes). Cook for another minute. Remove and keep warm in oven. Repeat until all batter is mixed. (Should make 6 pancakes). Ingredients and Preparation for Chipotle Mayonnaise. Blend the following in food processor or blender until even consistency. 1 Whole Chipotle in Adobo (available at most Mexican Food Markets) 1/2 cup Canola Mayonnaise 3/4 teaspoon ground cumin 1 peeled garlic clove Lay a pancake flat with the more brown side on bottom. Spread mayonnaise evenly over entire pancake. Lay tomato slices on front section of pancake. Top tomato slices with water chestnuts, then slices of duck, then Arugula greens. Sprinkle with about 1/2 teaspoon of sesame seeds. Roll pancake over contents with fold on bottom. Slice in half and serve leaned against a small patch of Baby greens.

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Smoked Salmon Wrap
Makes 4 wraps 4 8-inch flour tortillas 1/4 cup mascarpone cheese 1/4 cup fat-free cream cheese 3 ounces smoked salmon slices (4 slices) 1/2 small red onion, thinly sliced 1/2 cucumber, peeled if waxed and grated Freshly ground black pepper Spread tortillas on a clean work surface. In a small bowl, with a rubber spatula, blend together the mascarpone and cream cheese until smooth. Divide the cheese among the tortillas and spread evenly, covering as much of the tortilla as possible. Lay the salmon slices on top of the cheese down the center of the tortilla. Sprinkle with red onion slices, cucumber and ground pepper. To make sure there is salmon in every bite, place salmon lengthwise across the tortilla and roll tightly to create a log shape. Wrap tightly in plastic and refrigerate for up to 12 hours. Just before serving, cut the wrap in half crosswise on a slight diagonal.

Smoked Turkey & Veggie Wrap
Makes 4 wraps 12 ounces flatbread (your choice of lavish cut into 8-inch squares or 8-inch chapattis) 1/4 cup boursin cheese 4 ounces smoked turkey, very thinly sliced 1 cup small bean sprouts 1 medium carrot, peeled and grated 1 cup washed and trimmed watercress Spread flatbread on a clean work surface. Divide the boursin among the flatbread and spread evenly, covering as much of the flatbread as possible. Lay the turkey slices on top of the cheese. Sprinkle with sprouts, carrots and watercress. Roll the flatbread up tightly to create a log shape. Wrap tightly in plastic and refrigerate for up to 12 hours. Just before serving, cut the wrap in half crosswise on a slight diagonal.

In a large nonstick skillet, sauté onion and garlic in oil until tender. Stir in the beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until most of the liquid has evaporated. Combine cornstarch and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon about 2/3 cup down the center of each tortilla; top with salsa and sour cream. Roll up.

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Southwestern Wrap
Makes 1 serving 2 tablespoons vinaigrette dressing 1/2 tomato, sliced 1/2 avocado, sliced 1 (10-inch) flour tortilla, white or whole wheat 2 to 3 tablespoons refried beans 2 slices Monterey jack, white Cheddar or Jarlsberg cheese 1 tablespoon fresh cilantro, chopped roughly Place dressing, tomatoes and avocado in a small bowl. Toss to coat vegetables with dressing, and set aside bowl. Heat tortilla in microwave for about ten seconds. Place on a flat surface. Spread with refried beans. Place cheese slices on top of beans, then top with veggies. Sprinkle with cilantro. Fold top edge of tortilla over filling, then fold over one side, then the other. Serve immediately with chips or fresh fruit.

Speedy Pesto Wraps
Makes 4 servings 1/4 cup reduced-fat cream cheese, softened 1/4 cup reduced-fat pesto sauce 4 8- to 10-inch flavored, plain flour, or whole wheat tortillas 8-ounces deli shaved or sliced smoked turkey breast 2 cups assorted fresh sprouts (such as radish, sunflower, or broccoli sprouts)* or shredded lettuce 1/2 cup chopped tomato or ripe avocado In a small bowl, stir together the cream cheese and pesto until well mixed. Spread the mixture over one side of each tortilla. Arrange turkey and sprouts, if using, over each tortilla. Top with tomato. Roll up. *Note: Because fresh sprouts may contain bacteria that could cause illness, you may want to leave them off your sandwich. If you grow your own sprouts, be sure to keep them refrigerated and wash them under cold running water for at least 20 seconds before using.

Taco Wraps
Serves 4 to 8 1 pound lean ground beef or ground turkey 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon dried ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 8 to 10 (8-inch) flour tortillas 2 cups chopped fresh tomatoes (fresh or canned, drained) 2 to 3 cups finely chopped iceberg lettuce (or lettuce of choice) Condiments: sour cream, salsa, hot sauce, black olives, cilantro, chopped green onion, grated cheese, etc. Brown ground beef or turkey in a skillet over medium heat. Drain any grease. Add chili powder, oregano, cumin, salt and pepper. Remove from heat. If you have a gas stove, keep the flame on and place a flour tortilla directly on top of the burner. Using tongs, flip the tortilla over and over until it softens and is warmed through. Repeat with remaining tortillas, stacking them as you finish. If you have an electric stove, warm the tortillas in a dry skillet (preferably cast iron). Pass bowls of seasoned beef, tomatoes, lettuce, sour cream and salsa, if desired, along with any or all of the remaining condiments, and let people build their own wraps. Or, if you'd like to make wraps for serving, spread a little sour cream on a warmed tortilla. Top with a heaping tablespoon of the ground beef mixture. Add a heaping tablespoon of tomatoes and 2 or 3 spoonfuls of lettuce (hard to measure, I know, but it's a ballpark amount). Season as desired with salsa and hot sauce and the other condiments as desired.

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Fold one side over the filling to cover it, fold the ends toward the middle to enclose the filling and roll the wrap tightly.

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Tejas Wrap
1 chicken breast, grilled and sliced 2 ounces guacamole 1 ounce pico de gallo 1/2 red and yellow peppers and yellow onions, sautéed in a teaspoon of olive oil and a pinch of roasted garlic pepper 12 inch diameter enriched vegetable wrap 2 slices provolone cheese Lay the shell flat. Spread the guacamole, pico de gallo and cheese across the length of the shell so the ingredients don’t get caught up in the middle. Put the warm grilled chicken on top. Then add sautéed peppers and onions. Fold the bottom third of the shell over part of ingredients, then roll the shell like a burrito toward you.

Warm tortillas in microwave oven on HIGH 30 seconds. Place each on a plate. Place 2 cheese slices over each tortilla; top with sauerkraut and pastrami. Combine chili sauce and mayonnaise; spread over pastrami. Roll up. Serve immediately. Consumer Tips: Make-ahead tip: Prepared sandwich may be sealed in plastic wrap and refrigerated up to 4 hours before serving.

Turkey Strollers
Pita pocket bread or tortillas Mayonnaise Sliced turkey Sliced fresh tomato Shredded lettuce If using pita, cut open into single layers. Spread pita or tortilla with mayonnaise. Top with sliced turkey, tomato and shredded lettuce. Roll up into a tube and fasten with wooden pick. (Remove wooden pick before serving.)